duck eggs are on the way
On my calendar from 2009, the ducks started laying on March 5th.
Today, it is the 3rd, and this morning I saw a duck leaving one the nest boxes….oh the suspense! No egg yet, but this means their little internal clocks are working with the longer, brighter days. I look forward to the morning I get to call my restaurants, email my customers, and tell the world that duck eggs are back on the menu!!!!!
As an experiment, I kept about a dozen eggs that were laid last December in my fridge, to see just how long they would stay fresh. I am down to the last two eggs, and each one has remained exquisitely perfect. The whites become a bit more runny as the egg ages. But consider most eggs in the store are already this old when they make their thousand mile journey from factory farm, to warehouse, to distribution center, to the store….so my eggs are good.
One of those last two eggs has fallen victim to my breakfast this morning. All in the name of quality control, you see. I like to use my black bean cooking water to then cook rice in, resulting in a pleasingly purple tinted rice. This rice, along with some leftover enchilada bits went into the oven covered to warm up. After it got hot, and my chores were done, I put a big mound of my extra sharp aged feta on top, and then cracked my precious duck egg on top of that, and put the bowl under the broiler until the white had set. YUM!
